Cheesy Brown Rice Stuffed Peppers

• 2-1/2 cups Vegetable Broth
• 1 cup Brown Rice
• 3 whole Bell Peppers, Cut In Half Lengthwise And Seeded
• 1/4 cups Feta Cheese
• 1/4 cups Parmesan Cheese
• 1/2 cups Pepperjack Cheese, Divided
• 1/2 cups Cheddar Cheese, divided
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Italian Seasoning

1. Boil veggie broth and add rice. Cover and reduce heat to a simmer. Let cook 45 minutes or until broth is absorbed.
2. While the rice is cooking, heat oven to 400 degrees.
3. Place peppers in a baking pan cut side down and cook 25-30 minutes.
4. Once rice is done, add feta, parmesan, 1/4 cup pepperjack, 1/4 cup cheddar, and garlic powder. Once peppers are done, flip over, and stuff with rice mixture. Top peppers with remaining 1/4 cup each of pepperjack and cheddar.
5. Broil for about 5 minutes, or until cheese is bubbly. Enjoy!

vegetable broth, brown rice, bell peppers, ubc, ubc, pepperjack cheese, cheddar cheese, garlic, italian seasoning

Taken from tastykitchen.com/recipes/sidedishes/cheesy-brown-rice-stuffed-peppers/ (may not work)